Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of the systematic approach to food engineering systems (SAFES) methodology
2007; Elsevier BV; Volume: 83; Issue: 2 Linguagem: Inglês
10.1016/j.jfoodeng.2007.02.027
ISSN1873-5770
AutoresRoberto Campos‐Mendiola, Humberto Hernández‐Sánchez, José Jorge Chanona‐Pérez, Liliana Alamilla‐Beltrán, Antonio Ruperto Jiménez–Aparicio, P. Fito, Gustavo F. Gutiérrez‐López,
Tópico(s)Polysaccharides Composition and Applications
ResumoNon-isotropic shrinkage of potato slabs was studied within the frame of the systematic approach to food engineering systems (SAFES) methodology. Digital images of potato slabs were taken and lateral projected areas (Alat) of material during drying were recorded. Two characteristics peaks in graphs Alat vs. time were detected. Also, cellular surface area of potato cells was recorded and related to moisture content by means of an empirical equation with in conjunction with SAFES methodology and Alat values at the two afore mentioned peaks, allowed to evaluate intra- and extracellular moisture contents. Fractal dimension (Df) of solid–air interfaces during drying were also calculated. Graphs of Df vs. time also showed two peaks which appeared at approximately the same drying times than those for Alat which may indicate that inner structures composed of solid–air matrixes are projected towards the surface in the form of fractal solid–air interfaces.
Referência(s)